Today is: Wednesday, April 16, 2014






Trifecta Restaurant Review

Trifecta is certainly the most unique concept Downtown Los Angeles has ever seen. The VIP lounge element allows guests to enjoy upscale dining and décor while watching their favorite sports. It's a perfect combination, and you can
certainly make sure that you will have a great time.
 
 
Sports Bar and Lounge Area

Upon arriving at Trifecta Lounge, we received a gregarious greeting from the
manager. He led us through the gentle curves and bold colors of their large
Bar and six structural columns are wrapped in tufted leather which
add a sense of style, and an upscale touch to the room.
 
 
Main Dining Area

The main lounge and dining areas are lined in leather couches, ottomans, and armchairs for a unique look, and ultra comfortable environment. Trifecta is an
upscale, ultra-lounge, yet incredibly comfortable restaurant that doubles as
Los Angeles' most distinctive VIP oriented Sports Bar environment. This
distinctive facility offers various platform levels, unique use of projection,
and an unusual yet impressive look unseen by the downtown
area's residents and businesses.


Long Island Ice Tea

After enjoying the bar and their fabulous drinks, we turned our attention to the menu. The menu at Trifecta focuses on quality, epitomized by a commitment to serve only USDA Prime steaks. Trifecta Lounge generous selection of Prime steak cuts are joined by a seafood selection of equal quality, as well as
veal, lamb, pork, duck, and chicken.

Our server, enthusiastically recommended many of Trifecta’s Signature Dishes,
all starred on the menu, highlighting the Grilled Pork Chop and the
Prime Filet Mignon as staff favorites.

The menu refuses to conform to the traditional “steakhouse way” of serving
unadorned entrees while offering vegetables and starches a la carte. An
upscale menu ranging from delectable appetizer, salads to Kobe beef
entrees are available during all hours of operation.
 
 

At Trifecta, while the selection and preparation of meat receives enormous
attention; equally doted on are the accoutrements and, not least of all,
the presentation. Executive Chef Will Gotay’s talent lies in his
ability to focus on appearance and flavor simultaneously
without detracting from either.

All steaks and chops are broiled to order and are served either “naked”;
salt & peppered, “rubbed”; seasoned with our house dry-rub or
“covered”; Gorgonzola-herb butter.
 
 
Caramelized Apples                                   Fried Cauliflower

 
Onion Strings                                            French Fries

All entrees are served with the accompaniment of your choice of
either; smashed potatoes, sautéed asparagus or French-fries.

We started our meal with a sampling of signature starters, along with a
glass of medium-bodied 2003 Chardonnay, which
proved a well-suited accompaniment.
 

Trifecta Sliders: Lobster & Shrimp, Pulled Pork, Prime Beef

Erica first brought us the Sir Barton – The Trifecta Sliders – Three prime beef
burgers served with cheddar cheese, crisp apple-smoked bacon, and a sweet
and tangy peanut sauce, the Man O’War – Lobster & Shrimp Sliders – A classic Maine-style lobster & shrimp salad served on three toasted, buttered, mini Brioche rolls served with Cajun remoulade and a lemon wrap, again fantastic, and the best
one in my opinion was the Affirmed – Pulled Pork Sliders – Slow-roasted pork, North Carolina BBQ sauce, pineapple cole slaw and crisp onion strings piled high
on three mini Brioche rolls. What a combination, absolutely divine, I would eat
this slider for lunch, and dinner everyday! Yes, that was really superb! They
were all served on three mini hamburger buns. We loved this appetizer;
it was truly one of a kind and made to perfection.

 
Brie & Apple Quesadilla

Next was the Clover brook – Brie & Apple Quesadilla, a  large flour tortilla filled with triple cream Brie, mozzarella cheese, caramelized apples and toasted pecans grilled to a crisp golden brown. Served with a Jack Daniel’s caramel dipping sauce and strips
of red & green jalapeno’s. Another brilliant creation, with a delicious light
taste that makes you want to eat another piece.
 

Fried Ravioli

Another great appetizer was the Pensive – Fried Ravioli – Six large cheese filled ravioli, coated with Trifecta breadcrumbs, fried crisp and served with
spicy marinara and a creamy four-cheese sauce.
 

Dungeness Crab Cakes (Partial Order)

I could not resist, but asking to try one of their Dungeness Crab Cakes, a jumbo
lump blue swimming crab seasoned to perfection baked until crisp and golden
brown. Served with Cajun remoulade and a micro greens salad tossed with a
Lemon Vinaigrette. The aroma of the crab medallions wafted up to awaken
our senses as we eyed the festive dish. With each bite a delicate crunch gave
way to a creamy center that resonated with intense flavor. The green salad
cream was sweet and rich, while the unique flavor of the Cajun
remoulade offered a subtle bitterness.

 
Two Lea – House Salad

While many of the salads looked appealing, we decided we could not pass up the Two Lea – House Salad – Chopped iceberg, romaine, radicchio, and spinach,
hot house cucumbers, red onions, raspberries and white grapes, tossed with
a Champagne Vinaigrette. Topped with candied pecan, which again
delighted our eyes before our palates. We found ourselves reluctant
to dig in, not wanting to disrupt the beautiful presentation.
But dig in we did, and we were delighted.

We next turned our attention to the entrees, but not before chatting with our server Erica. At her recommendation, we opted for a 2002 Cabernet Sauvignon, which seemed fitting as we had sampled their chardonnay earlier.
 

Australian Lamb Chops

As we let the wine breathe we took in the entrees, as they were set in front of us. The Lamb Chops – Australian Lamb marinated in olive oil, garlic, fresh herbs and spices with kosher salt. Chef Goatee is phenomenal, as this dish is intensely flavored, deliciously sweet, and the meat firm to the bite. Each bite of the gently seared
lamb provided an intense burst of almost buttery sweetness. One of the
best Lamb Chops we have ever tasted.

 
Chilean Sea bass

Then there was the special of the night, the Chilean Sea bass, accompanying it were
a delicious spinach salad. The sensation of biting into this delicate fish deserves a moment’s contemplation: the fish was soft to the touch and barely requiring a knife
to slice through its tenderness, it felt like velvet and practically dissolves upon
touching the tongue. After a pause, savoring our first bites, we ecstatically
tackled the rest of the dish, enjoying our side bets, such as the Onion Strings,
the Fried Cauliflower and the wonderful sweet Caramelized Apples. These
dishes were absolutely sublime. I must say that at this point, there was no
room for dessert, which seemed to also be spectacular, but since we always
finish our dinner with something sweet, their signature Granite surprised us,
which was a perfect way to end our wonderful and spectacular dinner.
 
 
                    Shaved Ice Dessert                      Executive Chef Will Gotay (Left)       

The multi-media capabilities of Trisect are staggering for all sporting events (NFL, NBA, NCAA, Boxing, etc.), or for use during any corporate function or special promotion. As an added feature, we have two (2) private rooms as special use
for any private party or special function, and Trifecta also has a pool table for
their patrons' enjoyment as well. Altogether, Trifecta is a very well rounded
venue with many capabilities. Trifecta provides an elegant and epicurean
dining experience for locals and visitors alike.

Special thanks to the talented Executive Chef Will Gotay
for making our night so unforgetable.       

For map and location click Here!

For more information please visit their website at www.trifectalounge.com

Article By: Mary Adams
Photos By: Chris Marx


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